Dark Chocolate Blueberry Ice Cream

Average Rating:

Prep Time:10 minutes

Cook Time:10 minutes, plus chilling and freezing

Servings:9

Description:
This blueberry ice cream recipe is perfect if you've never tried blueberries and chocolate together before. The creamy blueberry puree creates a delectable ice cream, made even better with chunks of dark chocolate. Take it to the next level with our quick and easy chocolate sauce.

Ingredients

Ice Cream

1 1/2 cups heavy cream
2 packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries
1 cup sugar
1/8 teaspoons salt
1 cup whole milk
1 tablespoon fresh lemon juice
3 ounces bar dark chocolate, chopped into small chunks (or 1/2 cup of mini semi-sweet morsels)

Dark Chocolate Sauce

2 cups heavy cream
2/3 pounds (11 ounces) dark chocolate chips or bar chopped into small pieces
2 1/2 tablespoons light corn syrup

Directions
Nutrition
Reviews

Ice Cream

Mix blueberries, sugar, and salt in a heavy saucepan over medium-high heat. Stir occasionally until sugar dissolves. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and let cool 20 minutes. Puree in a blender. Stir puree together with heavy cream, milk and lemon juice. Chill in refrigerator overnight. Pour into an ice cream maker and freeze according to manufacturer's directions. Swirl in dark chocolate by pouring small chunks into machine during last 5 minutes of freezing.

Dark Chocolate Sauce

Bring cream to a boil. Remove from heat and add chocolate and corn syrup. Let sit until chocolate melts, about 2 to 3 minutes. Stir until smooth. For warm ice cream topping, allow sauce to cool 10 minutes before serving. Otherwise, allow sauce to cool to room temperature.

Amount Per Serving